Recipe: Delicious Coconut Milk Egg curry

Coconut Milk Egg curry. Then serve the delicious egg curry with coconut milk. This simple curry is easier to make than meat curries, but still has plenty of protein. The coconut milk gives the dish rich flavor and enhances the spices.

Boiled eggs simmered in coconut milk with onion, ginger- garlic and spices. One of the easy and tasty side dish that you can prepare very quickly. An easy and tasty egg curry recipe that you can prepare very quickly. You can cook Coconut Milk Egg curry using 20 ingredients and 3 steps. Here is how you cook that.

Ingredients of Coconut Milk Egg curry

1. It's 3 tbsp of oil.
2. It's 1 inch of Cinamon.
3. Prepare 2/3 of Cloves.
4. You need 1 tbsp of Peppercorns.
5. You need 1 tsp of Cumin seed.
6. It's 1 tsp of Saunf.
7. You need 1/4 Cup of Ming leaves.
8. Prepare Handful of Coriander leaves.
9. It's 5 of Green chilies.
10. It's 4/5 cloves of Garlic.
11. It's 1 Inch of Ginger.
12. Prepare 5 of baby tomatoes or just 1 big tomato.
13. It's 1 of Big onion Sliced.
14. You need leaves of Curry.
15. Prepare of Salt.
16. It's of Turmeric.
17. Prepare of Kashmiri Chilli powder.
18. Prepare of Coriander powder.
19. It's 1 Cup of Coconut Milk.
20. Prepare of Boiled eggs.

Mostly served for breakfast with Appam(Rice and Coconut pancake) or Noolappam. You can make coconut milk egg curry in many different ways and this is my own version. When I am cooking for guests, this is an easy one to pull together because there's not much chopping involved and who doesn't love a good egg curry, right? Also helps me feel less guilty when I am cooking up a nice.

Coconut Milk Egg curry step by step

1. Heat a tsp oil in kadai add the whole spices including prepper corn,cumin,saunf sauté for while then add green chilies,coriander leaves and mint leaves sauté a while. Then add the ginger garlic cook for while n remove from pan and cool down completely..
2. Now put that whole spices and blend it smooth paste just adding very little water.Now heat a pan add oil or ghee. Sauté onions till translucent and then add the paste and cook till oil separate. Now add all dry ingredients and cook again well add water little to cook all together..
3. Then add the eggs halves and cook in that masala for while and then add the tomatoes cook for while. Let not the tomatoes cook completely last add the coconut milk and curry leaves and just move the pan and cook for just 5min and remove. You can also add two drops of coconut oil at end..

Adjust seasoning, add curry leaves and pour in the thick coconut milk. Stir a few times, without letting it come to a boil and switch off the flame. Drop the eggs in the curry, and cover and let it sit for five minutes before serving. Either Coconut Milk or Grated Coconut that has been ground to a fine paste may be used. Now add the coconut milk/cream or the ground coconut paste and bring just to a simmer.